{"id":7963,"date":"2022-03-14T14:47:42","date_gmt":"2022-03-14T14:47:42","guid":{"rendered":"https:\/\/projects.dailydeals4u.in\/food\/quinoa-lentil-paniyaram\/"},"modified":"2022-03-14T14:47:42","modified_gmt":"2022-03-14T14:47:42","slug":"quinoa-lentil-paniyaram","status":"publish","type":"post","link":"https:\/\/projects.dailydeals4u.in\/food\/quinoa-lentil-paniyaram\/","title":{"rendered":"Quinoa & Lentil Paniyaram"},"content":{"rendered":"
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Quinoa & Lentil Paniyaram<\/h1>\n

Posted by Divya<\/span><\/a><\/span> on Breakfast<\/a>, Indian Cuisine<\/a>, South Indian<\/a><\/span> Tagged With: Gluten Free<\/a>, Healthy<\/a>, Kids Friendly<\/a>, Vegan<\/a><\/span> <\/p>\n<\/header>\n

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\"Quinoa<\/p>\n

Quinoa & Lentil Appe is a delicious healthy breakfast or snacks recipe made using quinoa & lentils. These quinoa appe or paniyaram are completely vegan , gluten free and a great option for giving in kids lunch box too.<\/p>\n

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Paniyaram or Appe is a South Indian breakfast recipe, traditionally made using rice & black lentil. These are round in shape (ball like) & are made in a type of pan which has spherical cavities. In this post we will be making these appe with Quinoa & Urad Dal (Split skinned black lentil)<\/strong>.<\/p>\n

Quinoa, pronounced as \u2018Keen-wah<\/em><\/strong>\u2018, is basically edible seed derived from plant \u2018Chenopodium Quinoa<\/strong><\/em>\u2018. Many people often confuse it with cereal grain but it is actually a seed. It is also considered a superfood<\/strong> as it high in protein, contains all nine essential amino acids and is a great source of gluten free<\/strong> carbs.<\/p>\n

Earlier I had shared recipe of Vegan Crispy Quinoa Patty<\/a> <\/strong>which was liked by many readers. So I though of using it in Appe recipe this time by replacing rice with Quinoa<\/strong>. To my surprise the batter turned out perfect and the outcome was soft fluffy appe or paniyaram.<\/p>\n

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One thing I would like to lay emphasis on is to wash urad dal & quinoa well<\/strong> as if quinoa is not washed properly, it leaves a peculiar smell in dishes. Also, fenugreek seeds or methi are essential part of this process so don\u2019t skip it. I usually make this recipe for breakfast so here is the timeline that I follow (just for idea). I soak dal, quinoa & fenugreek around 6:00 pm in evening & leave it like that for 3-4 hours. Just before sleeping I prepare the batter (explained below), cover & leave it on kitchen counter to ferment overnight. Fermentation time also depends on climate & surrounding temperature. In winters it might take upto 10 hours to ferment. Once our batter is ready just add tempering to it & make appe using it.<\/p>\n

These appe taste best with spicy tangy Onion tomato chutney<\/a><\/strong> but you can have them with Coconut chutney<\/a><\/strong> as well.<\/p>\n

Other Appe \/ Paniyaram Pan recipes<\/strong> you might like:<\/p>\n

Before this, I had shared instant recipes<\/strong> for Moong Dal Idli<\/a> & Mixed Dal Dosa<\/a>. This time I decided to go old school & made these appe by fermenting the batter overnight. The batter is made primarily using soaked quinoa, urad dal & methi seeds (fenugreek). For those who are unaware, urad dal is skinned & split black lentil. For tempering, mustard seeds, curry leaves & chana dal has been used. Along with this I have added some fresh vegetables which add nice flavour to these appe.<\/p>\n